Can I freeze this dish?

You can freeze the assembled casserole before baking for up to two months. Thaw it in the refrigerator overnight before covering and baking at 350 degrees.

Why is my sauce watery?

If the sauce looks thin, let it simmer uncovered for a few minutes after adding the cream cheese. This helps reduce the liquid and thicken the consistency.

Can I use fresh pasta instead of shirataki noodles?

Fresh pasta will drastically increase the carb count. For a keto version, stick to the shirataki noodles or zucchini noodles.

Can I add other vegetables?

You can add peas, diced bell peppers, or chopped broccoli to the skillet. Add these vegetables during the onion cooking step so they soften evenly.

What can I use if I do not have dry sherry?

You can substitute dry white wine or chicken broth for the sherry. The flavor will be slightly different, but the dish will still be savory.

Keto Food Ideas

Turkey Tetrazzini

Name: Turkey Tetrazzini
Prep time: 24 min
Cook time: 37 min
Ingredients: 1 1/2 lb turkey breast, cut into 3/4-inch cubes; 18 oz shirataki noodles, drained and rinsed; 3 tbsp butter; 1 tbsp olive oil; 8 oz cremini mushrooms, sliced; 1 small onion, diced (3/4 cup); 3 cloves garlic, minced; 1/2 cup dry sherry; 1 1/4 cups heavy cream; 3 oz cream cheese, cubed; 2 oz parmesan, grated (about 3/4 cup); 1 tsp Dijon mustard; 1/4 tsp ground nutmeg; 2 tbsp chopped parsley; 1/4 tsp red pepper flakes

⏲ ~61 min total · prep 24 · cook 37 · 6 servings

Recipe Lab · 2026-10-12 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference

Ingredients

1 1/2 lb turkey breast, cut into 3/4-inch cubes
18 oz shirataki noodles, drained and rinsed
3 tbsp butter
1 tbsp olive oil
8 oz cremini mushrooms, sliced
1 small onion, diced (3/4 cup)
3 cloves garlic, minced
1/2 cup dry sherry
1 1/4 cups heavy cream
3 oz cream cheese, cubed
2 oz parmesan, grated (about 3/4 cup)
1 tsp Dijon mustard
1/4 tsp ground nutmeg
2 tbsp chopped parsley
1/4 tsp red pepper flakes

Nutrition

Calculated from USDA FoodData Central reference values, per serving (serves 6).

Per serving
calories kcal	512
protein g	35
fat g	35.8
carbs g	9.3
fiber g	2.6
net carbs g	6.6

Instructions

Heat the oven to 400°F. Butter a 9x13 baking dish with 1 tbsp of the butter and set it aside.
Rinse the shirataki noodles under hot running water for 2 minutes, then drop them into a dry nonstick skillet over medium heat. Stir 3 to 4 minutes until they squeak against the pan and stop steaming. Slide them onto a cutting board and chop into 2 inch lengths; shirataki left whole tangles into one long pull at the table.
Pat the turkey cubes dry and season with salt and pepper. Heat the olive oil and 1 tbsp butter in a 12 inch skillet over medium high heat until the butter stops foaming. Brown the turkey in two batches, 4 to 5 minutes per batch, until the edges turn golden and the centers are still pale. Move it to a plate; the oven finishes the job later.
Lower the heat to medium and melt the remaining butter in the same skillet. Cook the onion 4 minutes until the edges turn translucent, add the mushrooms and cook 5 to 6 minutes more until they brown and their pan juices evaporate, then stir in the garlic for 45 seconds.
Pour in the sherry and scrape the browned bits off the pan bottom, simmering until reduced by half, about 2 minutes. Whisk in the cream, cream cheese, Dijon, and nutmeg. Keep it at a bare simmer for 2 to 3 minutes until the sauce coats the back of a spoon. Off the heat, stir in the parsley and red pepper flakes, then taste for salt.
Fold the turkey and any collected juices back into the pan along with the shirataki, turning until every strand is coated in the sauce.
Scrape everything into the baking dish and level the surface. Cover the top with the parmesan all the way to the edges; bare spots stay pale.
Bake 20 to 22 minutes until the sauce bubbles at the edges and the cheese forms brown spots. Rest 10 minutes before serving; the sauce thickens from pourable to spoonable as it cools.

Why this recipe works

Searing the Meat: Searing the turkey cubes creates a flavorful fond that enhances the final sauce. This step ensures the meat retains moisture while developing a rich texture.
Rinsing Noodles: Rinsing the shirataki noodles under hot water removes the distinct fishy odor and excess moisture. This step is crucial for achieving a palatable texture in the keto version.
Cream Cheese Thickener: The cream cheese melts into the hot cream to create a thick, velvety sauce. This combination coats the noodles and turkey evenly without requiring flour.

Tips

Brown the Mushrooms. Cook the mushrooms until they release their liquid and brown slightly. This concentrates their flavor before you add the liquid ingredients.
Dry the Noodles. Pat the shirataki noodles completely dry with paper towels before adding them to the skillet. Excess water will thin out the sauce.
Let it Rest. Let the assembled dish rest for ten minutes before serving. This allows the sauce to set slightly for easier scooping.
Use Quality Sherry. Use high-quality dry sherry for the best flavor profile. Cooking wine can sometimes taste metallic or overly salty.

Serving

This recipe serves six people and pairs well with a simple green salad or steamed asparagus. The creamy sauce complements roasted vegetables or a crusty low-carb bread. For a lighter meal, serve it alongside sautéed spinach or a side of cauliflower rice. The dish works well for meal prep since it reheats well in the microwave or oven.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days. The sauce may separate slightly when chilled, so stir well before reheating. To warm the dish, place it in a baking dish and cover with foil. Bake at 350 degrees Fahrenheit until hot throughout, about 20 minutes. You can also reheat individual portions in the microwave for one to two minutes.

Variations

Chicken Breast: Substitute chicken breast for the turkey to change the flavor profile. The cooking time remains the same, but the texture will be slightly different.
Portobello Mushrooms: Swap the cremini mushrooms for Portobello caps for a meatier bite. You may need to sauté them longer to render out their moisture.
Spinach: Stir in a cup of fresh spinach during the last two minutes of cooking. The greens will wilt into the sauce and add extra nutrients.

FAQ

Can I freeze this dish? You can freeze the assembled casserole before baking for up to two months. Thaw it in the refrigerator overnight before covering and baking at 350 degrees.
Why is my sauce watery? If the sauce looks thin, let it simmer uncovered for a few minutes after adding the cream cheese. This helps reduce the liquid and thicken the consistency.
Can I use fresh pasta instead of shirataki noodles? Fresh pasta will drastically increase the carb count. For a keto version, stick to the shirataki noodles or zucchini noodles.
Can I add other vegetables? You can add peas, diced bell peppers, or chopped broccoli to the skillet. Add these vegetables during the onion cooking step so they soften evenly.
What can I use if I do not have dry sherry? You can substitute dry white wine or chicken broth for the sherry. The flavor will be slightly different, but the dish will still be savory.

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Dinner

Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.

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